Christmas Goodies

Peppermint Mocha Cupcakes

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There are so many things about these cupcakes that I absolutely adore.  First – the pure delight of York Peppermint Patties in pudding form… YUM!  I used the pudding/pie filling in powder form to really kick the cupcake flavors up a notch. You can also substitute regular chocolate pudding mix and peppermint extract if you can’t find this pudding mix.

It’s a super chocolatey cupcake – the coffee really brings out that bold chocolate flavor.  And the buttercream frosting is absolutely perfect because it’s light and creamy and had just the right amount of peppermint in it! I hope you enjoy these as much as I do!

What you need:

  • 1 box of chocolate cake mix
  • 1 box (3.9 oz) York Dark Chocolate Peppermint pudding/pie filling powder (if you can’t find York, you can buy it on Amazon, or use regular chocolate pudding mix, and add 1/4 teaspoon peppermint extract to your cupcakes.
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 1/2 cup strongly brewed coffee
  • 1/2 cup sour cream
  • 3/4 cup mini semisweet chocolate chips (optional)

PEPPERMINT BUTTERCREAM

  • 1 cup butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 teaspoon peppermint extract
  • 1- 2 tablespoon heavy whipping cream

Make them:

Preheat the oven to 350 degrees.  Prep your muffin pans.  I prefer the smaller mini cupcakes and the silicone muffin pans (way easier cleanup and even cooking!). Spray them with olive oil very lightly, or use cupcake liners.

Add the chocolate cake, pudding mix, eggs, oil, water, coffee, sour cream, and mini chocolate chips (if you want them in there) to your mixer.  Mix until well combined, but do not over mix!

Fill muffin cups 1/2 way full with batter.

Bake 18-21 minutes, or until a toothpick comes out clean.

Let cool for 3 minutes on cooling rack.  You want to poke them while they are still slightly warm.

MAKE THE FROSTING:

As always, I recommend using a COLD bowl for buttercream.  I stick my mixing bowl in the freezer for about 10 minutes before making it.

Beat softened butter in a large mixing bowl until completely smooth and fluffy.

Gradually beat in the powdered sugar.

Add the peppermint extract and heavy whipping cream.  

Beat frosting for 4 minutes on medium high.  

Frost your cooled cupcakes and enjoy!!

Print Recipe
5 from 6 votes

Peppermint Mocha Cupcakes

Using York Dark Chocolate Peppermint Pudding/Pie Mix, this recipe takes peppermint mocha flavors to a new level of amazing!

Ingredients

  • 1 box of chocolate cake mix
  • 1 box 3.9 oz York Dark Chocolate Peppermint pudding/pie filling powder (if you can't find York, you can buy it on Amazon, or use regular chocolate pudding mix, and add 1/4 teaspoon peppermint extract to your cupcakes.
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 1/2 cup strongly brewed coffee
  • 1/2 cup sour cream
  • 3/4 cup mini semisweet chocolate chips optional

PEPPERMINT BUTTERCREAM

  • 1 cup butter softened
  • 3 cups powdered sugar sifted
  • 1 teaspoon peppermint extract
  • 1- 2 tablespoon heavy whipping cream

Instructions

  • Preheat the oven to 350 degrees.  Prep your muffin pans.  I prefer the smaller mini cupcakes and the silicone muffin pans (way easier cleanup and even cooking!). Spray them with olive oil very lightly, or use cupcake liners.
  • Add the chocolate cake, pudding mix, eggs, oil, water, coffee, sour cream, and mini chocolate chips (if you want them in there) to your mixer.  Mix until well combined, but do not over mix!
  • Fill muffin cups 1/2 way full with batter.
  • Bake 18-21 minutes, or until a toothpick comes out clean.
  • Let cool for 3 minutes on cooling rack.  You want to poke them while they are still slightly warm.

MAKE THE FROSTING:

  • As always, I recommend using a COLD bowl for buttercream.  I stick my mixing bowl in the freezer for about 10 minutes before making it.
  • Beat softened butter in a large mixing bowl until completely smooth and fluffy.
  • Gradually beat in the powdered sugar.
  • Add the peppermint extract and heavy whipping cream.
  • Beat frosting for 4 minutes on medium high.
  • Frost your cooled cupcakes and enjoy!!

Try these fun recipes, too!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

22 Comments

  1. Tracie Cooper Reply

    5 stars
    My niece loves cupcakes and I would love to make these with her!

  2. Dana Rodriguez Reply

    5 stars
    Those are so pretty and I love the flavor combo. Perfect for the holidays!

  3. My daughter loves to order peppermint mocha during winter. I’ll have to share your recipe with her!

  4. 5 stars
    These look and sounds really good. My son will love these. Thanks for the recipe.

  5. These cupcakes look delicious! Mint and mocha–can’t go wrong there!

  6. These sound so delish and wow, so easy. I’d love to make them for a holiday get together!

  7. I didn’t know about York Dark Chocolate Peppermint pudding/pie filling. Would be good to have on hand.

  8. These look delicious. My dad’s birthday is coming up and he would love these.

  9. LeAnn Harbert. Reply

    My son likes the York peppermint patties so I think he would enjoy these.

  10. Mary Gardner Reply

    5 stars
    Chocolate and peppermint are one of my favorite flavor combinations and these look really great!

    • Jeni Hawkins Reply

      Absolutely! You can make them and frost the cupcakes once totally cool, then pop them in the freezer. They can stay good for about 3 months in the freezer. Defrost about 3 hours when you take them out.

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